Recipe courtesy of Rocco DiSpirito
Print
Total:
1 hr
Prep:
40 min
Cook:
20 min
Yield:
8 servings

Ingredients

  • 2 cups all-purpose flour
  • 2 cups semolina flour
  • 1 pinch salt
  • 6 large eggs
  • 2 tablespoons olive oil, plus 1 tablespoon
  • 2 cloves garlic, thinly sliced
  • 1/2 pound mushrooms, quartered
  • 1 pound asparagus, cut into 1-inch pieces, blanched
  • 1/2 pound carrots, sliced on the bias, blanched
  • 1/4 pound fresh peas
  • 1/2 pound snow peas
  • 1 pound fava beans, shelled, blanched
  • 1 tablespoon fresh Italian parsley, minced

Directions

Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add 2 tablespoons olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands. Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes. Roll out dough with a pasta machine or a rolling pin to desired thickness. Run through the widest cutter on the pasta machine to make fettuccine. Bring salted water to a boil in a large pot. Cook pasta until al dente, 1 to 8 minutes, depending on thickness. Drain immediately. Add remaining oil to saute pan. Add in garlic and cook until slightly brown. Add mushrooms and cook until soft. Add other vegetables to warm through and finish cooking. Season with salt and pepper. Keep warm. Place some sauteed vegetables on plate. Add some warm pasta. Top with more vegetables and more pasta. Add a few more vegetables and garnish with parsley.

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